Capsaicinoids, Polyphenols and Antioxidant Activities of <i>Capsicum annuum</i>: Comparative Study of the Effect of Ripening Stage and Cooking Methods
Peppers (<i>Capsicum annuum</i> L.) are an important crop usually consumed as food or spices. Peppers contain a wide range of phytochemicals, such as capsaicinoids, phenolics, ascorbic acid, and carotenoids. Capsaicinoids impart the characteristic pungent taste. The study analyzed capsai...
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Main Authors: | Mansor Hamed (Author), Diganta Kalita (Author), Michael E. Bartolo (Author), Sastry S. Jayanty (Author) |
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Format: | Book |
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MDPI AG,
2019-09-01T00:00:00Z.
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